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Lodge L8SGP3 Pre-Seasoned Square Grill Pan, 10.5-inch

by Lodge
| 54 answered questions

List Price: $33.00
Price: $29.12 & FREE Shipping on orders over $35. Details
You Save: $3.88 (12%)
Only 10 left in stock (more on the way).
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  • Square cast-iron grill pan with ribbed bottom for low-fat cooking
  • Pre seasoned and ready to use; electrostatic spray of vegetable oil evenly baked into surface
  • Sturdy handle with hole for convenient hanging when not in use
  • Hand wash only; oven safe to 500 degrees F
  • Measures 10-1/2 by 10-1/2 by 1-3/4 inches; lifetime warranty
22 new from $19.99 1 used from $24.98

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Frequently Bought Together

Lodge L8SGP3 Pre-Seasoned Square Grill Pan, 10.5-inch + Lodge SCRAPERGPK Grill Pan Scraper, 2-Pack + Lodge LGP3 Pre-Seasoned Rectangular Cast-Iron Grill Press
Price for all three: $49.09

Buy the selected items together


Special Offers and Product Promotions

  • Buy Used and Save: Buy a Used "Lodge L8SGP3 Pre-Seasoned Square Grill Pan, 10.5-inch" and save 24% off the $33.00 list price. Buy with confidence as the condition of this item and its timely delivery are guaranteed under the "Amazon A-to-z Guarantee". See all Used offers.

Product Details

  • Shipping Weight: 5 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B0000CF66W
  • Item model number: 17L8SGP3
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (661 customer reviews)
  • Amazon Best Sellers Rank: #232 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Put restaurant stripes on your grilled favorites like a pro. Low fat cooking as the ribbed bottom pan lets you keep foods from simmering in fatty drippings. 10.5 inch square skillet is Seasoned and ready to use.


Customer Questions & Answers

Customer Reviews

Clean up is EASY.
rem7
Burgers and steaks now taste just as good cooked inside as the do outside on the grill, this pan is a lifesaver in the winter.
LynnK
Burgers, steaks, chicken and vegetables have perfect grill marks.
Bomin

Most Helpful Customer Reviews

505 of 514 people found the following review helpful By Kevin K. Fosler on August 12, 2006
Verified Purchase
I just cooked a thick ribeye steak using this grill. It's the first thing that I have cooked on it. Similar to a cast iron frying pan that I have, this generates a lot of "smoke". I had to take the battery out of my smoke detector, and open windows. I think I cooked it at a slightly higher temperature than I needed to. If smoke is a problem, think twice about buying this.

The result is the best steak I have ever cooked indoors. It beats any electric grill I have ever used, and it beats the George Foreman grill hands down. I would say that the results are almost restaurant quality. I look forward to cooking hamburgers within the next day or so.

I think this would work better with slightly less thick cuts of meat. Even at high heat it took longer than it would have taken on a grill. During the cooking I put a metal lid over the pan to control splattering.

I think it will be a breeze to clean. Oiling it after cleaning, with the ridges, will be a little more work than for smoother surfaces.

Because the ridges are so high, the grill does a great job of cooking away from the fat, and probably (my guess) does even a better job than the George Foreman grill in that regard.

Pans like this pay for themselves. This pan is about the cost of a dinner for two, and it will result in less eating out.

Update: I cleaned the pan after making the steak. It was more difficult to clean than other cast iron pans due to the ridges, however, I think I need to find a different tool to clean it with. Someone recommended a grill pad or brush. Also, I usually put the pan over enough heat to evaporate any water from cleaning, and then apply a thin amount of oil. This was also harder. I think it will get better with practice.
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360 of 370 people found the following review helpful By Crimson on May 8, 2009
This was my first time using cast iron cookware, and it was almost the last. After my first attempt, I was very disappointed. The second the food contacted the pre-heated pan it stuck to the it, and I mean really stuck to it. I had to tear the chicken breast from the pan, literally! The clean up was a nightmare. Everything was burnt on. It probably took me close to 20 minutes to clean the pan. I thought about trashing the grill. I thought cast iron cookware was a joke.

Well, a couple of days later I decided to give it another shot. I looked up cast iron cookware on the web and clicked on a random link (unfortunately, I do not remember the link, but it was an old article). The website article explained (if memory serves correctly) that there is a difference between pre-seasoned and seasoned cast iron; it takes many uses to develop a good seasoning of the cast iron utensil; pre-seasoned just means that the first step was already started. It also stated that one should never use any soap or scrub with anything harsh; a plant-fiber brush is recommended because the goal is to get the particles off the pan, not clean off all the used oil left behind. I'm thinking I should have read the directions that came with the pan before I used it instead of assuming it was good to go.

I decided to give it a few more tries. I purchased a cast iron scrub brush to use for cleaning, and spent more time cleaning it before my second use because there was still a lot of burnt on food still stuck to the pan. After a few more uses, I started noticing that food wasn't getting stuck as often, grill marks are looking better and what was burnt on the pan was very easy to clean off with the brush and hot water.
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327 of 345 people found the following review helpful By fast_matt on January 8, 2004
It's cast iron, so you can run this pan as hot as you dare to sear the flavor in. Makes excellent burgers and brats, with nice grill marks but no burned spots, even when well-done. Try that with a George Foreman and your burger will be black outside and dryer than the Mojave Desert inside.
The square pan provides plenty of room to fry up a few burgers and the hot juices in the bottom are made-to-order for sauteeing a few mushrooms, onions, or peppers to go on top. The handle is fatter than older Lodge designs and quite ergonomic as long as you're wearing an oven mitt. Cleans nicely by boiling a little water in the pan and giving it a quick scrub with a stiff round natural-bristle vegetable brush and the hottest water that'll come out of the tap.
I would recommend this pan over the 11.5" one Lodge also offers because the thicker bottom, smaller sides, and deeper walls of the 10.5" pan provide fairly even heat over the entire grill surface. It appears that the 11.5" pan is based on the griddle of the same size, and my 11.5" griddle is hot near the center and cooler near the edges when used on a burner - OK for hash browns, but bad for burgers, grilled cheese, and such.
Excellent product; if you can't grill outside, this pan is the next best thing!
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121 of 127 people found the following review helpful By Nathan Norman on August 24, 2011
I hope you will find this review helpful and will read it before you actually start using this pan. This is a great product, but it takes a little getting used to to get the full benefits from it.

First of all, this is made of cast iron. It weighs almost 10 pounds and would be a great first pick if you happen to be in the kitchen when an intruder barges in. Cast iron has its upsides and its downsides.

Good
* It will last your entire lifetime if you don't let it rust
* Heat will evenly distribute throughout the pan
* Can withstand any temperature you will find in a kitchen

Bad
* Stays hot for a while after being taken off heat
* Improper care will lead to rust
* Not dishwasher safe

Knowing the cons before you get started goes a long way to prevent being disappointed. To counteract the negatives I recommend always using an oven mitt when handling this pan. Lodge logic makes the following product Lodge Max Temp Handle Mitt, Black to deal with the hot handle, but I do not use it and personally find an oven mitt to be perfectly acceptable. Proper care entails always cleaning the pan immediately after use and drying it with a paper towel so that rust does not form.

To properly clean your pan after every use I strongly recommend purchasing a handheld scrubber. It works so much better than a grill brush or sponge. Using the following product SonicScrubbers HT Scrubbing Bubbles Power Household Cleaning Tool and Brushes I spend no more than 20-30 seconds cleaning this pan after every use and it is very easy.
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